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(Vegetables) - (The International Jewish Cook Book)

Take six large tomatoes, pour boiling water over them and skin them.
Scrape all the inside out with a spoon, put in saucepan together with
two onions, a tablespoon of butter, one pint of water; let this boil for
a little while; strain, place back on stove, pour into this one-half
pound of rice, let it cook tender; add salt, pepper, a tablespoon of
butter and a little grated cheese. Fill the tomatoes with this mixture,
dip them in egg and bread crumbs, then fry till nice and brown.

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